Spiced apples and a sweet coconut cream vegan frosting are the perfect components to this apple spice cake. It’s the ultimate fall cake!

Apple Spice Cake with Coconut Cream Frosting slices of Apple Spice Cake with Coconut Cream Frosting

I made this apple spice cake last week in anticipation of the fall weather that’s on the horizon and chill that would be in the air soon, but today it was in the 80’s here, so what gives? Regardless of the crazy temperatures, I spied apples at the farmer’s market a few weeks ago, so I knew it was time to cross an apple cake recipe off my list of recipes. Apple spice cake has been a recipe that I’ve been wanting to make for a few seasons now, but just hadn’t gotten around to it yet since most of the fall season recipes get overshadowed by all things pumpkin and not enough apple!

I took this vegan apple cake into work last week, wanting to get it out of the house (I had already eaten two pieces in one sitting) and knew it was about time to share with my co-workers, since there is only so much cake my fiance and I can feasibly eat (by the way, if you are in the Milwaukee area, I’m always willing to share!). Between the apple spice cake and sweet coconut cream frosting, this was deemed ‘the best thing I’ve made yet’ by co-workers, so I would say it’s a crowd pleaser, without a doubt.

Apple Spice Cake on a towelApple Spice Cake on a baking tray with towel

Tips for Making This Apple Spice Cake

This vegan apple cake doesn’t require any fancy ingredients and there are no special steps. However, there are a few key things you need to do to make sure your cake turns out perfectly every time. First, you need to chill the coconut cream for at least four hours to help it firm up properly. If you don’t chill the cream, you won’t be able to make the vegan frosting, which would be a crying shame. And on the note of coconut cream, I would recommend looking for the full fat cans labeled ‘coconut cream’ as opposed to just the full fat coconut milk. I’ve had a lot of duds lately with the full-fat coconut milk, so I’ve been sticking with the small cans of coconut cream to make frosting.

Second, the first thing you should do before you begin prepping the cake batter is make your flax seed egg. Flax eggs only need about five minutes to gel up, but your batter will come together quickly and you do not want to just throw the ground flax seed and water into the bowl. A flax egg will not magically appear this way (trust me, I’ve tried).

And finally, if you are into cupcakes, this apple cake recipe would bake up nicely into cupcakes too! I preferred a single layer cake, since sometimes it’s just so satisfying to slice a cake into wedges and smother it with a healthy dose of frosting. I highly recommend using freshly grated nutmeg for the batter and to top the cake a bit after frosting. For the longest time, I didn’t use freshly grated nutmeg, but once I started, I never looked back.

slices of Apple Spice Cake on parchment paper

Previous Apple Desserts on Heart of a Baker:


Apple Spice Cake with Coconut Cream Frosting//heartofabaker.com

Apple Spice Cake with Coconut Cream Frosting

  • Author: Abby Bayatpour
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 8 1x
  • Category: Cake
  • Method: Baked
  • Cuisine: American


Spiced apples and a sweet coconut cream vegan frosting are the perfect components to this apple spice cake. It’s the ultimate fall cake!



For the cake:

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 3/4 cup granulated sugar
  • 1 tablespoon ground flax seed (combined with 3 tablespoons warm water)
  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 peeled and diced apples (I used Macintosh)
  • 1/3 cup chopped nuts (I used a mixture of pecans, almonds and hazelnuts)

For the frosting:

  • 2 small cans coconut cream (5.4 oz. each, refrigerated overnight)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. First, make sure you have placed your cans of coconut cream in the fridge for at least 4 hours, ideally overnight. This will ensure that the coconut cream gets solid before whipping it into the frosting.
  2. To make the cake: Preheat oven to 350ºF. Grease a single 8-inch round cake pan and set aside. Make sure your ground flax seed is combined with the water and set aside.
  3. In a small bowl, combine the flours, baking powder, soda, cinnamon, nutmeg, allspice and salt. Set aside.
  4. In a large bowl, whisk together the olive oil, granulated sugar, ground flax seed ‘egg’, almond milk and vinegar. Whisk until thoroughly combined. Add in the dry ingredients and stir to combine. Fold in the diced apples and nuts with a spatula. Don’t overmix the batter, or it will be tough!
  5. Spread the batter into the prepared cake pan and bake fore 35-40 minutes, until a knife inserted in the middles comes out clean. Allow to cool before frosting.
  6. To make the frosting: In a large bowl, place the coconut cream (just the solid part, make sure you drain off any liquid!), powdered sugar, and vanilla together. Beat until light and fluffy, about 3-4 minutes. Store in fridge until ready to be used to frost the cake.
  7. Store the frosted cake, covered in the refrigerator for up to a week.

Keywords: apple spice cake, vegan apple cake